Pork Chops with Provencale Spices
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Keep the extra seasoning mix in a tightly sealed glass jar. Try it on chicken, lamb, or beef.
INGREDIENTS
FOR THE PROVENCALE RUB
3 tablespoons thinly sliced garlic
Zest of 1 lemon
3 tablespoons fresh rosemary leaves
2 tablespoons fresh sage leaves
3 tablespoons Kosher salt
2 tablespoons freshly ground black pepperFOR THE PORK
4 (1-inch) thick pork chops, center cut rib or loin
Vegetable oil, as neededPreheat oven to 400 degrees.
Zest the lemon into a food processor bowl. Cover and with the motor running, add the rest of the spice ingredients a little at a time. Process until the mixture has the consistency of wet sand.
Heat a heavy, ovenproof skillet over high heat. In the meantime, rub both sides of each pork chop with about 1 teaspoon or a little less of the spice mixture.
Add 1 tablespoon of the oil to the skillet and heat it until it ripples. Add the pork chops, taking care not to crowd the pan.
Cook about 2 minutes on each side, so that the outside is golden brown and crispy.
Transfer the skillet to the oven and cook for 10 to 12 minutes or to desired doneness. Serve hot.